Recipe

Vegan Banana Bread

Moist, one bowl vegan banana bread with a tender crumb, crisp edges, and big banana flavor using simple pantry staples.

By Matt Campbell

•

4.8

A sliced loaf of vegan banana bread on a wooden cutting board with a few banana slices nearby, warm natural kitchen light

Banana bread is the ultimate low-stress bake. It turns a bowl of spotted bananas into something that smells like you have your life together, even if your sink is full of dishes and you are wearing the same hoodie you cooked dinner in.

This vegan banana bread is tender, moist, and properly banana-forward, with a golden top that bakes up just a little crisp around the edges. No eggs, no dairy, no specialty ingredients required. If you can mash bananas and stir, you are in business.

Very ripe speckled bananas on a light stone kitchen counter next to a mixing bowl

Why It Works

Bananas do the heavy lifting. Super ripe bananas bring sweetness, moisture, and structure so you do not miss eggs.
Oil helps keep it moist longer. A neutral oil keeps the crumb soft and tender, especially after day one.
Leaveners work together. Baking soda, baking powder, and that little vinegar tang team up for a gentle lift and a tender texture.
Brown sugar and vanilla deepen the flavor so it tastes cozy and bakery-like, not flat.
One bowl method keeps it weeknight-friendly and reduces overmixing, which is how banana bread turns tough.

Pairs Well With

Storage Tips

Room temp: Let the loaf cool completely, then wrap tightly. Store at room temperature for 3 days.

Fridge: For longer storage, refrigerate wrapped slices or the whole loaf for up to 6 days. Warm slices briefly to bring back the soft texture.

Freeze: Slice, then freeze in a single layer until firm. Transfer to a freezer bag with parchment between slices. Freeze for up to 3 months. Thaw at room temp or toast straight from frozen.

Individual slices of banana bread wrapped in parchment paper and stacked on a plate for storage

Common Questions

How ripe should the bananas be?

The riper, the better. You want bananas with lots of brown spots or mostly brown skins. They mash easily and taste sweeter, which is the whole point.

What can I use instead of oil?

You can use melted coconut oil (for a subtle coconut vibe) or unsweetened applesauce for a lighter loaf. If using applesauce, expect a slightly more cake-like texture and a less crisp edge.

Can I make this gluten free?

Yes. Use a 1:1 gluten-free baking flour blend that contains xanthan gum. The loaf may be a touch more delicate, so cool fully before slicing.

Why did my banana bread sink in the middle?

Common culprits: the oven ran cool, the batter was overmixed, or the loaf needed a few more minutes. Bake until a toothpick comes out with a few moist crumbs, not wet batter. For extra certainty, aim for 200 to 205°F (93 to 96°C) in the center. Let it cool undisturbed so the crumb can set.

Can I reduce the sugar?

You can drop the sugar to 1/2 cup total if your bananas are very ripe. The loaf will be less sweet and a bit less moist, but still good.

Do I need light or dark brown sugar?

Either works. Light brown sugar keeps it classic and mellow, dark brown sugar adds a deeper caramel vibe.

My mix-ins always sink. Any trick?

Yep. Toss chocolate chips or nuts with 1 teaspoon flour before folding them in. It helps them stay suspended instead of diving to the bottom like they are late for a meeting.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9 x 5 inch loaf pan
Mixing bowl
Whisk or fork
Rubber spatula
Measuring cups and spoons
Parchment paper (optional but helpful)
Wire rack for cooling
Instant-read thermometer (optional, for doneness)

I started making vegan banana bread on one of those weeks where everything felt like a group project and I was the only group member. I had three nearly black bananas on the counter and exactly zero desire to go to the store. So I did what any calm, reasonable person would do. I mashed them, added whatever pantry staples were within arm’s reach, and hoped for the best. It worked so well I have been chasing that same cozy payoff ever since. Now this is my go-to loaf when I want something sweet, reliable, and a little forgiving, which is basically my entire cooking philosophy.

Vegan Banana Bread

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 10 minutes

Servings 10 slices

Ingredients

3 very ripe bananas, mashed (about 1 1/2 cups or 360 g, give or take)
1/2 cup neutral oil (canola, avocado, or vegetable)
1/3 cup plant milk (unsweetened almond, oat, or soy)
1 tablespoon apple cider vinegar or white vinegar
3/4 cup brown sugar, packed (light or dark)
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour (spoon and level)
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
Optional: 1/2 cup chopped walnuts or chocolate chips (toss with 1 teaspoon flour to help prevent sinking)
Optional topping: 1 banana, sliced lengthwise for the top

Instructions

Heat the oven. Preheat to 350°F. Lightly grease a 9 x 5 inch loaf pan and line with parchment if you want easy lift-out. If you are using an 8.5 x 4.5-inch pan, plan on a little extra bake time.
Mash and mix the wet ingredients. In a large bowl, mash the bananas until mostly smooth. Whisk or vigorously stir in the oil, plant milk, vinegar, brown sugar, and vanilla until glossy and well combined.
Add the dry ingredients. Add the flour first, then sprinkle the baking soda, baking powder, cinnamon, and salt evenly over the flour. Use a spatula to fold just until you do not see dry flour. A few small lumps are fine. Overmixing is how banana bread gets rubbery.
Fold in extras. If using walnuts or chocolate chips, fold them in with 2 or 3 gentle turns.
Pan it. Pour the batter into the prepared loaf pan. If using the optional banana topping, place it cut-side up on top of the batter and press very lightly so it sits in place.
Bake. Bake for 50 to 60 minutes, until the top is deep golden and a toothpick inserted in the center comes out with a few moist crumbs. If you like a numbers-based safety net, the center should read 200 to 205°F (93 to 96°C).
Cool, then slice. Cool in the pan for 10 minutes, then lift out and cool fully on a wire rack before slicing. This helps the crumb set so you do not get gummy slices.
Eat like a pro. My favorite move is a thick slice, lightly toasted, with a swipe of peanut butter or vegan butter and a pinch of flaky salt. Not required, but highly encouraged.